Butter-Baked Turkey with Pecan Cranberry Relish and Warm Sorghum Vinaigrette

Deep Run Roots

A lot of recipes for turkey involve brining overnight (or longer), sometimes with a wet brine and sometimes with a dry brine, but what if you don't have the time or the space for that in your fridge around the holidays? Are you doomed to a dry Thanksgiving turkey? I am happy to say that this method yielded moist breast meat, despite the fact that I definitely overcooked it. It doesn't take a lot of attention, and actually helps a lot more than the old standard of basting.

The accompaniments of pecan cranberry relish and warm sorghum vinaigrette were a delicious addition that would also go well served over pork; I even added a bit of the vinaigrette onto my collards! But if you prefer a more traditional flavor for your holiday meal, the drippings make a great gravy...once you separate it from all the butter.

The recipe link here doesn't exactly match the ingredient amounts in the book for the relish or vinaigrette, but I'm sure it would make something pretty close: https://journal.alabamachanin.com/2014/11/vivian-howard-buttery-turkey/

I served this with two other recipes from Deep Run Roots: citrus sweet potato butter (https://cookwithheather.com/Deep-Run-Roots-Citrus-Sweet-Potato-Butter/) and stewed collard greens with ham hock (https://cookwithheather.com/Deep-Run-Roots-Stewed-Collard-Greens-with-Ham-Hock/)

Captions

[00:00]: [Music]
[00:05]: hello and welcome to cooking the books
[00:07]: with heather on this episode we are
[00:09]: going to be making
[00:10]: butter baked turkey with pecan cranberry
[00:14]: relish and warm sorghum vinaigrette it's
[00:18]: a long long name
[00:20]: three components
[00:21]: and actually this is
[00:23]: one of the
[00:24]: less complicated turkey recipes that
[00:28]: requires a lot less forethought
[00:31]: pre-planning all you need
[00:34]: to do before this is to have your turkey
[00:38]: defrosted so no frozen turkey but as
[00:41]: long as it's defrosted
[00:43]: you can do all of this on thanksgiving
[00:46]: and be ready to go
[00:48]: so i've got my turkey defrosted this is
[00:51]: a this is about 12 pounds the recipe
[00:53]: calls for 8 to 10 pounds
[00:56]: and it should and she says for eight to
[00:58]: ten pounds it'll be done
[00:60]: between two and a half and three hours
[01:01]: so i'm thinking mine will be about three
[01:04]: and a half probably i think general
[01:07]: wisdom is
[01:08]: about 15 minutes per pound
[01:11]: so another two pounds another 30 minutes
[01:14]: we'll see
[01:16]: um
[01:17]: my oven
[01:18]: is on 325 degrees
[01:21]: and
[01:22]: i've got all of my all the things i need
[01:24]: for the turkey itself here
[01:27]: except for one thing i'm gonna do what
[01:29]: we need to do with that right now and
[01:30]: i'll show you
[01:32]: this
[01:34]: is a lot of butter
[01:36]: um this is butter measured in pounds not
[01:38]: even cups or table not tablespoons not
[01:41]: even cups
[01:42]: pounds
[01:43]: so i've got this butter i'm using
[01:45]: unsalted she doesn't specify so i chose
[01:48]: unsalted we're putting a lot of salt on
[01:50]: this anyway hopefully it will be salty
[01:53]: enough um and we've got a lemon halved
[01:56]: that we're going to put in this butter
[01:59]: and we're going to
[02:00]: we're not going to need this for about
[02:01]: half an hour after it goes in the oven
[02:04]: um
[02:04]: so i'm going to put this back on the
[02:06]: stove and get it all melted get the get
[02:08]: the lemon infused into the butter i just
[02:10]: started it melting so that it wasn't
[02:12]: super full before i put
[02:14]: the
[02:15]: lemon in there so
[02:18]: you want that melted but you don't it
[02:19]: doesn't need to be really hot you just
[02:21]: want to keep it warm while your turkey
[02:24]: is baking
[02:26]: so now we have our turkey
[02:28]: she says just a fresh turkey this is a
[02:32]: um from a local farm
[02:35]: so it's not doesn't have any extra
[02:38]: brining or
[02:40]: salt or whatever added to it so it's
[02:42]: just turkey um
[02:45]: but whatever you have is fine i'm
[02:46]: absolutely sure however it's really hard
[02:48]: to find
[02:49]: an 8 to 10 pound turkey that's not just
[02:52]: a turkey breast because turkeys are huge
[02:54]: these days
[02:56]: so the first thing we're going to do
[02:57]: with this i'm not going to bake it in
[02:59]: this but i needed a little extra room
[03:02]: to
[03:03]: turn it around and put all the salt
[03:05]: where it needs to go so
[03:08]: that's what i'm doing now i have the
[03:09]: salt measured out for this recipe and
[03:11]: the pepper measured out for this recipe
[03:13]: and i
[03:14]: um mix them together so that i can sort
[03:17]: of evenly distribute them all over
[03:20]: the turkey both inside and out so that's
[03:23]: what i'm going to be doing now and i
[03:25]: won't
[03:26]: contaminate
[03:27]: my other salt cellar with uh turkey
[03:31]: hands washed my hands a million times
[03:33]: already today oh because we
[03:35]: rinsed this inside and out
[03:39]: and then patted it dry with paper towels
[03:40]: so there's probably a little bit of
[03:42]: water here but i got as much of the
[03:44]: liquid off of it as i could and now
[03:46]: we're going to put on salt and pepper
[03:51]: lift up
[03:53]: all the bits trying to get all of the
[03:55]: skin
[03:59]: seasoned here and i'm going to turn it
[04:01]: over
[04:02]: get all of it
[04:05]: that means i can use both hands and not
[04:07]: worry about
[04:08]: not worry about it because all of this
[04:10]: is going on or in my turkey so there's
[04:13]: this little cavity here
[04:16]: i had an extra super long bit of skin
[04:19]: here that i
[04:21]: trimmed off and i'm going to try to
[04:24]: my skin seems to be sort of
[04:26]: bunched up on one side and it's a little
[04:29]: cut off extra here
[04:31]: but that'll be okay
[04:32]: because we're gonna take care of that
[04:34]: we're gonna be covering that later
[04:37]: so
[04:38]: now's the harder part
[04:41]: i'm gonna try to get as much
[04:43]: into this cavity as i can
[04:46]: because this is not brined
[04:51]: so we need
[04:53]: salt everywhere
[04:55]: [Music]
[05:04]: okay so now
[05:07]: i'm gonna go ahead and
[05:09]: i'm not going to wash my hands as much
[05:10]: as i really want to because i still have
[05:12]: to work with this turkey
[05:14]: so
[05:15]: i have some fresh thyme and fresh
[05:18]: rosemary and i have this orange that has
[05:21]: been halved and all of this needs to go
[05:23]: into the cavity
[05:25]: so i'm going to start
[05:27]: with some of the herbs
[05:31]: and then i'm going to put in
[05:33]: half of the orange
[05:36]: and then i'm going to put in some more
[05:38]: herbs
[05:44]: another one
[05:47]: on that side sure
[05:49]: and then the rest of the orange
[05:53]: and the rest of the herbs
[05:57]: so
[05:60]: there we go it's probably more time than
[06:02]: it calls for but time is relatively mild
[06:05]: so i'm not worried about that
[06:07]: and now i need to
[06:11]: transfer it to my actual dish so i'm
[06:13]: going to clean up a little bit and bring
[06:14]: my other dish over here
[06:20]: so i think this is technically they
[06:22]: called it a lasagna pan i think i got it
[06:25]: for free when i got my set of all clad
[06:27]: when we got an induction stove um
[06:31]: but it's the smallest one i have i have
[06:33]: a really huge roasting pan which is
[06:36]: great when you're feeding when you're
[06:38]: cooking a 20 pound turkey and you're
[06:39]: feeding a bunch of people
[06:41]: we are not feeding a bunch of people
[06:42]: today this is just for the family and
[06:45]: we're just um
[06:47]: testing out the recipe
[06:49]: it's not thanksgiving yet but
[06:50]: thanksgiving is coming up so i thought
[06:52]: i'd go ahead and test it out we always
[06:54]: love thanksgiving dinner so we're trying
[06:55]: some new stuff
[06:57]: and uh we thought we'd show it to you
[06:59]: before thanksgiving
[07:01]: so i'm gonna take this
[07:03]: and i think it will just fit there we go
[07:06]: i think that's a perfect fit
[07:09]: put this over here and now i can wash my
[07:10]: hands
[07:12]: because i was careful not to touch these
[07:14]: handles with anything that had been
[07:15]: contaminated and this is now going to go
[07:17]: into the oven
[07:19]: at
[07:20]: 325 degrees
[07:22]: for 30 minutes
[07:24]: and we'll be back
[07:26]: when that time is up to show you what we
[07:29]: do at that point and while we're waiting
[07:32]: i'm just going to be prepping everything
[07:34]: that i need for the other two components
[07:36]: of this recipe
[07:39]: my turkey's been in the oven for only
[07:41]: about half an hour nowhere near done but
[07:43]: now we're going to get to the butter
[07:45]: baked part so
[07:47]: i have some cheese cloth here i've cut
[07:50]: it
[07:50]: approximately two feet by two feet
[07:54]: um
[07:55]: doesn't really matter but we just need
[07:57]: to fold it to a size that will cover
[08:01]: only the breast
[08:03]: so that is my goal here i'm going to do
[08:06]: that first because i don't want to do
[08:08]: that when there is
[08:10]: um
[08:12]: a lot of
[08:14]: drippy
[08:16]: butter on it
[08:18]: and i think that will be fine um butter
[08:20]: is warm because it's all melted so i'm
[08:23]: going to dip this in here using some
[08:25]: tongs and get it saturated
[08:32]: that is super
[08:36]: now it's going to be really hard to
[08:41]: get it unfolded this is an interesting
[08:43]: method
[08:45]: all right so drippy drippy drippy drippy
[08:50]: all right
[09:09]: there we go and now i need to try there
[09:11]: that's not gonna be too hard
[09:14]: i'm just gonna try to
[09:16]: cover
[09:16]: [Music]
[09:18]: the breast with this
[09:21]: so this is going to protect
[09:23]: the breast from getting too brown and
[09:27]: hopefully
[09:28]: too done before everything else is done
[09:31]: and i'm going to do this every 30
[09:33]: minutes
[09:35]: um until i think we've got about 30
[09:39]: minutes left so
[09:40]: i think mine is going to take
[09:44]: does i say three and a half hours so at
[09:47]: the
[09:48]: in three hours which will be about four
[09:51]: o'clock um this is for me not for you
[09:54]: but in about three hours so probably at
[09:56]: two and a half hours i will check the
[09:58]: temperature just to see where we are
[10:00]: in the end you really want the thigh to
[10:03]: be in the 180s like mid 180s when you're
[10:06]: done and the breast to be um
[10:10]: in the mid 160s so that's what we're
[10:13]: going to be looking for so i'll be sort
[10:14]: of testing it before that just to to see
[10:17]: if i think we're at the
[10:19]: 30 minutes
[10:21]: before it's done time
[10:25]: that will be entirely a judgment call
[10:28]: but i'm going to use the temperature and
[10:30]: and kind of the looks of it the
[10:31]: brownness of it to um decide this uh but
[10:36]: so i'm gonna do this every 30 minutes
[10:39]: and um i won't show you this every time
[10:42]: but
[10:43]: i'll show you what it looks like when i
[10:44]: decide it's time to take this off and
[10:46]: roast it for the last 30 minutes so
[10:49]: this is gonna go back on the
[10:51]: um
[10:52]: on the stove and
[10:54]: keep just on low to keep it warm keep it
[10:57]: melted
[10:58]: and
[10:59]: this is gonna go back in the oven and
[11:00]: i'll set a timer for another 30 minutes
[11:02]: and keep doing this over and over
[11:05]: all right
[11:07]: but while i'm running the camera and i
[11:09]: was just in the middle of measuring this
[11:11]: stuff
[11:13]: when my timer went off so i thought i'd
[11:15]: show you
[11:17]: here we go
[11:19]: one of the things i really love in my
[11:22]: kitchen are these sort of plunger
[11:25]: um
[11:25]: measuring cups
[11:27]: so there we go so
[11:29]: that part of this recipe calls for
[11:32]: sorghum which i already had because we
[11:34]: used it for a pool's diner recipe i
[11:36]: think it was
[11:38]: um pork ribs i'll link that above
[11:41]: um and so i've measured that already but
[11:44]: the good thing is i don't have well i
[11:46]: have another one of these but it's a lot
[11:48]: bigger and i don't really need that much
[11:50]: but i also need honey and these are two
[11:52]: of the things that i normally would use
[11:54]: this for
[11:55]: but you can measure both of them if
[11:56]: they're going into the recipe at the
[11:58]: same time there's no reason to
[12:01]: do these separately
[12:02]: what you do is you measure this and then
[12:04]: you measure one thing and then pull it
[12:07]: down to where
[12:09]: the measurement is
[12:11]: for
[12:12]: the other thing you need to measure
[12:14]: and
[12:19]: um
[12:20]: yeah and then i'm just making sure they
[12:22]: both go at the same time and then you
[12:23]: can just fill it up as if
[12:26]: it was the only thing you were measuring
[12:27]: because
[12:29]: you'll get the right amount
[12:34]: and what you do is just sort of measure
[12:36]: it up to the top you don't want it
[12:38]: overflowing but you want it full
[12:40]: and there we go
[12:41]: so now
[12:43]: i have both of these measured in this
[12:44]: one container
[12:47]: can hardly tell but it's two ingredients
[12:50]: both measured and it'll be really easy
[12:51]: to get them all out of this container
[12:53]: which is why i really
[12:55]: like this measuring cup for s
[12:57]: thick sticky things or
[13:00]: things like mayo or
[13:02]: lard peanut butter things like that
[13:05]: because it's really easy to get them out
[13:06]: and of course i'm holding it up and
[13:09]: spilling some out but that's okay
[13:15]: all right
[13:16]: we'll see you back in probably about two
[13:19]: hours yeah two hours
[13:22]: okay i think we are at about the two and
[13:25]: a half hour mark so i decided i was
[13:27]: going to check this
[13:29]: and here we go i
[13:32]: put this all the way in this is my um
[13:37]: thermo
[13:39]: pen it's great i love it and we are
[13:42]: almost there we're at like 150
[13:45]: mid 150s depending on how far
[13:48]: in i go
[13:51]: so
[13:52]: not quite there but almost and our thigh
[13:57]: is in the
[13:59]: mid 160s approximately
[14:02]: 160
[14:04]: so i would like the thigh to be a
[14:07]: bit more done i think before
[14:11]: i take this off so i'm going to go maybe
[14:13]: 15 more minutes with
[14:16]: the
[14:16]: butter on it so i'm gonna do that one
[14:18]: more time
[14:19]: and then we'll take it off our breast
[14:21]: might be overdone at that point but i
[14:23]: really don't want the thighs to be under
[14:25]: done so
[14:27]: that is
[14:28]: what we're doing
[14:31]: taking our butter baked turkey and
[14:33]: that's already out of the oven i think i
[14:35]: overcooked it because the timing
[14:38]: it was done before
[14:40]: i expected it to be done let's just say
[14:42]: that um
[14:44]: so i meant to be cooking this about half
[14:46]: an hour ago
[14:48]: but
[14:48]: oh well
[14:50]: um things happen
[14:51]: we are now going to be making the
[14:53]: pecan cranberry relish to serve with our
[14:57]: turkey and i've got all of my uh
[15:01]: ingredients here so let's see so i've
[15:04]: got a
[15:05]: 10 inch-ish skillet that we are
[15:10]: melting the butter
[15:12]: she doesn't say how high of a heat i've
[15:15]: got it on medium
[15:18]: should be fine we're gonna melt this
[15:20]: butter and then we are just going to
[15:22]: toast some pecans um
[15:25]: these should be just roughly chopped
[15:27]: with a knife so i didn't use my chopper
[15:30]: like i like to use for pecan pies um
[15:33]: where i want a really small chop so
[15:37]: butter's just about melted i'm gonna go
[15:38]: ahead and put the pecans in
[15:41]: i did measure these before i chop them i
[15:44]: don't
[15:46]: the
[15:47]: way she says it is
[15:49]: the measurement of pecans roughly
[15:51]: chopped rather than
[15:52]: the measurement of pecans of roughly
[15:55]: chopped pecans so that i usually measure
[15:57]: it before i chop it when that
[15:59]: that is how it is worded but
[16:02]: i don't know
[16:03]: probably very little difference
[16:06]: but definitely some so now these we are
[16:09]: just toasting in the butter um
[16:12]: for like four minutes she says to be
[16:15]: very careful not
[16:17]: to
[16:18]: burn these because nuts do burn pretty
[16:21]: quickly but we've got it on medium heat
[16:23]: so it shouldn't be too bad
[16:27]: and oddly enough this recipe is in the
[16:30]: pecan section of deep fried roots
[16:33]: so well
[16:35]: actually i think that's about the only
[16:37]: ingredient in this dish that um
[16:42]: that this
[16:43]: recipe has that's in the book
[16:45]: um
[16:47]: because the book is divided by uh
[16:49]: ingredients
[16:51]: and pecans are one of those but i don't
[16:53]: think there's turkey or leeks or
[16:55]: anything else but
[16:59]: that is in this
[17:02]: i we are having some other recipes from
[17:06]: the book so when you see the pictures
[17:08]: you'll you'll see some of the other
[17:09]: recipes when you see the pictures of our
[17:11]: plates
[17:13]: um
[17:15]: we're making it a little mini
[17:16]: thanksgiving dinner
[17:19]: these are smelling really toasty so i'm
[17:21]: going to go ahead and add
[17:24]: the other ingredients i just don't want
[17:26]: them to burn
[17:27]: so we have some dried cranberries that
[17:31]: i've already measured out
[17:34]: and we have some thinly sliced leeks
[17:38]: just the white parts i have maybe some
[17:40]: yellowy bits um
[17:42]: i
[17:43]: have shown you guys how i usually cut up
[17:46]: leeks i think that's in my cockalicky
[17:49]: recipe
[17:50]: i'll link that up in the top
[17:53]: and now the only thing we have to do is
[17:56]: add some salt and pepper
[18:16]: so we're going to just
[18:18]: stir this up for about two minutes
[18:23]: cook it all together
[18:33]: trying to break up those cranberries
[18:36]: that like to stick together
[18:39]: all right that is pretty much it for our
[18:41]: pecan cranberry relish so i'm gonna swap
[18:44]: this over here
[18:46]: and turn that burner on
[18:48]: low just to keep it warm and we're gonna
[18:51]: make the
[18:53]: sorghum vinaigrette so let me go get all
[18:55]: of those ingredients
[18:58]: once again we are starting with melting
[19:00]: some butter there's a lot a lot a lot of
[19:02]: butter in this recipe
[19:05]: there we go melting our butter
[19:08]: we're adding some red onion so this is
[19:11]: pretty finely minced red onion
[19:16]: adding to our melting butter
[19:22]: and we'd add
[19:25]: salt
[19:35]: so we're just going to cook this until
[19:37]: it is soft and translucent no
[19:40]: timing on this just
[19:43]: um
[19:46]: and also no heat
[19:49]: recommendation so i'm just gonna go with
[19:51]: medium
[19:56]: worked okay for the um pekian cranberry
[19:59]: relish
[20:01]: these are starting to get a little brown
[20:02]: and i don't think we really want that so
[20:04]: i'm gonna call this done for now and
[20:07]: we're gonna add
[20:10]: um
[20:11]: i've already pre-measured
[20:13]: measured
[20:14]: uh
[20:15]: the
[20:16]: fresh pepper
[20:17]: black pepper and some nutmeg which i'm
[20:19]: going to throw in
[20:25]: didn't exactly measure it
[20:29]: i estimated
[20:31]: so i've got that and now we're going to
[20:33]: add
[20:34]: some apple cider vinegar because this is
[20:36]: a vinaigrette
[20:38]: and we're going to bring this up to a
[20:40]: boil
[20:42]: this is starting to boil and i can
[20:43]: really smell the vinegar so i'm going to
[20:46]: add
[20:48]: i showed you how i measured in here
[20:49]: these two ingredients um
[20:52]: it's the sorghum
[20:54]: and honey so it's going to be a sweet
[20:57]: vinaigrette
[20:60]: and you see how easy it is to get all of
[21:02]: that
[21:04]: into my pan instead of trying to scoop
[21:06]: it out of the
[21:08]: other kind of
[21:10]: measuring cup
[21:15]: all right
[21:17]: so now this is just about done but we
[21:20]: want to reduce it by half
[21:23]: so we're just gonna
[21:26]: let it boil and then we'll be ready to
[21:29]: serve
[21:31]: our um
[21:34]: turkey came out of the oven about 30
[21:35]: minutes ago
[21:37]: she says to rest it for 20 so we were
[21:41]: plenty good on that
[21:43]: and everything is just about ready so
[21:48]: we'll uh
[21:49]: we're gonna see how long it takes us to
[21:52]: reduce this by half i'm gonna
[21:57]: it's kind of hard to tell
[22:00]: when we're reduced by half but
[22:05]: we'll see i'm gonna let this boil and
[22:06]: try not to stir it too much
[22:08]: while it reduces because that will make
[22:10]: it take longer
[22:12]: i think it's been boiling for about five
[22:14]: minutes so it's a little while to come
[22:15]: up to a good boil and now it's been
[22:17]: boiling for about five minutes and i
[22:20]: think
[22:21]: i'm going to call this about
[22:23]: reduced by half i can see
[22:27]: um
[22:30]: the bottom of the pan for a second when
[22:32]: i scrape it across so i think that's
[22:35]: probably reduced enough and that's
[22:37]: that's it oh excuse me vinegar i'm going
[22:40]: to call that good
[22:42]: i'm going to turn
[22:43]: this on low we've got our
[22:46]: pecan cranberry relish
[22:49]: also on low because these should be
[22:51]: served warm and both will keep in the
[22:52]: refrigerator in a sealed container for
[22:54]: up to a week
[22:56]: um
[22:57]: and but you do want to serve them warm
[22:59]: with your
[23:00]: warm turkey so now
[23:02]: i'm going to go carve a turkey and make
[23:04]: some plates and we'll show you what it
[23:06]: looks like and let you know what we
[23:07]: think in just a minute
[23:09]: [Music]
[23:17]: on this episode of cooking the books
[23:19]: with heather you watched me make butter
[23:21]: baked turkey with pecan cranberry relish
[23:24]: and warm sorghum vinaigrette
[23:27]: out of deep run roots vivian howard's
[23:29]: first cookbook
[23:31]: she has another one now um
[23:33]: and
[23:34]: [Music]
[23:35]: so we had this
[23:37]: uh
[23:38]: last weekend we made it before
[23:40]: thanksgiving so we could show you what
[23:42]: it's like for thanksgiving and i have to
[23:44]: say it's a really
[23:45]: it's pretty easy
[23:47]: recipe for turkey you don't have to
[23:49]: pre-brine it you don't have to um
[23:53]: find a way to keep it in your
[23:55]: refrigerator all butterflied like a
[23:57]: spatchcock turkey which is an awesome
[23:59]: way to cook it but it's really difficult
[24:01]: because it's hard to cut through those
[24:03]: turkey bones
[24:05]: like the chicken it's really easy to
[24:07]: spash kaka chicken it's a little bit
[24:08]: more difficult spatchcock turkey i do
[24:11]: like it
[24:12]: but it's harder
[24:14]: so you don't have to do any of that for
[24:15]: this recipe all you have to do is have a
[24:18]: lot of butter
[24:20]: and
[24:21]: some
[24:23]: cheesecloth
[24:25]: so you season it
[24:27]: put it in the oven and just
[24:30]: cook it so that's pretty pretty easy
[24:33]: um
[24:34]: i feel like i overcooked it so the
[24:36]: timing was a little bit off for my
[24:39]: turkey uh it wasn't it wasn't super dry
[24:42]: it wasn't bad uh but i do feel like i
[24:44]: probably overcooked it not i usually use
[24:47]: a
[24:48]: probe thermometer
[24:50]: and just take it out when it's done
[24:54]: with the butter basting and
[24:57]: the butter on the
[24:59]: cheesecloth and trying to do that every
[25:01]: 30 minutes and trying to leave that off
[25:02]: at the end i ended up having to cook it
[25:04]: a little bit longer just to get skin a
[25:05]: little bit crispy
[25:07]: on the breast
[25:09]: longer than i should have anyway that
[25:11]: was on me
[25:12]: but that makes it a little bit more
[25:14]: difficult to judge if you've never made
[25:16]: a whole turkey before if you don't know
[25:18]: how
[25:19]: those temperatures
[25:21]: go like
[25:24]: sometimes it can take
[25:26]: you know
[25:27]: five minutes to go up 10 degrees
[25:28]: depending sometimes it takes an hour it
[25:31]: just
[25:34]: it's it's a thing you have to have done
[25:36]: before and kind of uh understand and
[25:39]: because i use a probe thermometer i
[25:41]: rarely
[25:42]: i rarely pay attention to that all that
[25:44]: much i just like okay it's done you take
[25:46]: it out
[25:48]: anyway
[25:49]: uh even though i felt like it was
[25:50]: overcooked it was fine it was not dry so
[25:53]: that's good
[25:55]: the vinaigrette
[25:56]: was delicious the pecan cranberry relish
[25:59]: was delicious um
[26:02]: and we had some left over and we were
[26:05]: using the turkey for other things
[26:07]: i ended up making some gravy and
[26:09]: reheating some of that
[26:12]: and it was really good we did miss the
[26:14]: gravy
[26:16]: just doesn't feel like thanksgiving to
[26:18]: us without the gravy but
[26:21]: the relish is good vinaigrette is good
[26:23]: if you're looking for something
[26:25]: different to do for thanksgiving that's
[26:26]: a great great option
[26:29]: um
[26:30]: so we had some left over and we ended up
[26:32]: having it on some pan-seared pork chops
[26:35]: and it was great went really well with
[26:37]: that i think you could use those
[26:39]: components on other things
[26:44]: however you want to
[26:47]: we did
[26:48]: serve it with some collards and
[26:51]: like we've made previously and i'll link
[26:54]: that and the citrus sweet potato butter
[26:56]: butter which was also delicious and also
[26:59]: from this book and we've made that
[27:00]: before and i'll link that for you
[27:02]: um and i would highly recommend that she
[27:04]: also recommends um
[27:08]: roasted brussels sprouts or stewed
[27:10]: rutabagas or turnip roots and greens i
[27:13]: think with this if you were looking for
[27:16]: a
[27:17]: stuffing like
[27:20]: uh thing i would go with the
[27:22]: turnip roots and greens gratin
[27:25]: because that's sort of a bread pudding
[27:27]: with the turnips in it
[27:29]: and that would be good that i think that
[27:31]: would go well and provide you a
[27:33]: different sort of stuffing so if you're
[27:34]: looking for a
[27:36]: very
[27:37]: fancy thanksgiving
[27:40]: you could do that
[27:42]: yeah
[27:43]: i think it's a great recipe
[27:45]: for
[27:46]: the turkey i think the uh
[27:49]: sides if you're doing it on thanksgiving
[27:51]: you will want to make them pre
[27:53]: beforehand and reheat them on the day
[27:56]: because it takes up your hole took up
[27:58]: basically my whole um
[28:00]: cooktop
[28:02]: with the butter
[28:04]: and
[28:05]: making the
[28:07]: vinaigrette in a pan and making the
[28:09]: relish in a pan and you're supposed to
[28:11]: serve all of that warm so
[28:15]: she tells you how to how to deal with
[28:17]: that if you want to make them ahead and
[28:19]: reheat it and how long they'll
[28:21]: they'll last and so i would
[28:23]: highly recommend you do that if you're
[28:25]: going to do this for thanksgiving but
[28:27]: anyway
[28:28]: we really enjoyed the recipe and if you
[28:29]: decide to make it please let me know in
[28:32]: the comments down below
[28:34]: and uh
[28:35]: hit the subscribe button give me a
[28:37]: thumbs up come back watch me make
[28:39]: something else next week
[28:41]: [Music]